Stuffed Whole Chicken without Oven

Name: Stuffed Whole Chicken without Oven
Yield: 5 servings
Cuisine: Indian
Ingredients: 700 gm WHOLE CHICKEN; 3 tablespoon yogurt; 2 fried boiled egg; 2 tsp lemon juice; 1 tablespoon Patient powder; 1 tablespoon cumin powder; 1/2 tablespoon turmeric; 1 tablespoon red chilli powder; 10 crushed garlic; 1 tablespoon oregano; 100 gm cashew; 100 gm almond; 2 fined chopped onions; 100 gm melted butter; 50 gm olive oil; 1/2 tablespoon salt; 2 tablespoon coriander spice; 1 tablespoon cumin spice; 10 Cloves; 2 small Green cardamom; 2 big Green cardamom; 4 small Cinnamon; 3 fine sliced lemon; 1/2 thick sliced onion

Food Rewind @cook_13774969

Stuffed Whole Chicken without Oven

Food Rewind @cook_13774969

Saved

Ingredients

5 servings

700 gmWHOLE CHICKEN
3 tablespoonyogurt
2fried boiled egg
2 tsplemon juice
1 tablespoonPatient powder
1 tablespooncumin powder
1/2 tablespoonturmeric
1 tablespoonred chilli powder
10crushed garlic
1 tablespoonoregano
100 gmcashew
100 gmalmond
2fined chopped onions
100 gmmelted butter
50 gmolive oil
1/2 tablespoonsalt
2 tablespooncoriander spice
1 tablespooncumin spice
10Cloves
2small Green cardamom
2big Green cardamom
4small Cinnamon
3fine sliced lemon
1/2thick sliced onion

Saved

Steps

1

Place the chicken on a foil
2

Get a bowl and mix the butter, oregano, turmeric powder, red chilli powder, patient powder, cumin powder, crushed garlic, pinch of salt and lemon juice, and make a gravy out of it.
3

Stuff all the spices left into the chicken carefully, also put some of the gravy prepared before with a egg, slices of lemon, some small slices of onions (don't try to overfill the chicken put as much as you can).
4

Make a rope out of the foil by bending it over and over (can use a thread instead) and tie up the chicken.
5

Now put all of the gravy on and inside the chicken upside and down thoroughly. (Set some of the gravy aside to use after).
6

Wrap the chicken with the foil sheet properly (can use 2 foil sheets if needed) and set it aside for a hour for marination.
7

Fry Cashews and Almonds in the oil.
8

Then fry the onions until they are golden brown.
9

Now blend the fried onions, dry fruits and yogurt to make a puree.
10

Now cook the puree in the same oil and add green chilies, red chilli powder cook well and add turmeric powder to it mix well and add salt to it cook for 2 minutes and set aside the gravy.
11

Set a kadai and put the chicken in it (put something so that chicken should not touch the surface and levitate in a sense), cover the kadai and put the flame on high for 40 minutes.
12

After 40 minutes take out the chicken very carefully as you can (it will be hot!!)., remove the foil but don't dump the juice left in the bottom of the foil sheet.
13

Serve the chicken as whole on the gravy cooked before and put the leftover gravy preserved before onto it.
14

Bon Appetit